Butter Lettuce and Orange Salad with Toasted Pistachios Recipe
This simple salad pairs tender greens with buttery pistachios, juicy orange segments, and a rich, citrusy crème fraîche dressing.
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Cooking tools:
- Pepper mill
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Measuring cup
- Whisk
- Measuring spoon
- Skillet
- Stove
Ingredients
- 2 small heads butter lettuce, cored and leaves torn into large pieces
- 2 navel oranges, peel and pith removed and flesh segmented, juice reserved
- ½ cup shelled pistachios, lightly toasted and coarsely chopped
- ½ cup crème fraîche
- ¼ cup finely chopped chives, divided
- Kosher salt
- freshly ground black pepper
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